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Lau Patay ilish Bhapa

Lau Patay Ilish Bhapa (Hilsa steamed in Bottlegourd leaves)

Pristine ilish. A smear of mustard. A drizzle of mango pickle oil. Some fiendish green chillies for the heat. Steamed to perfection.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 4 Ilish or hilsa
  • 1.5 tbsp yellow mustard seeds
  • 0.5 tbsp black mustard seeds
  • 1 tsp turmeric powder
  • 5-6 green chilies slit
  • 1 tbsp mustard oil
  • 1 tbsp mango pickle oil
  • salt to taste
  • 8 tender bottlegourd leaves

Method
 

  1. Soak the bottlegourd leaves in boiling salted water for 10-15 odd minutes. Shake off excess water, keep aside.
  2. Soak the yellow mustard seeds and black mustard seeds in warm water for 15 odd minutes.
  3. Drain the water. Make a smooth paste with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice, keep aside.
  4. Add the mustard paste, turmeric powder, mango pickle oil, mustard oil and the remaining green chilies to a bowl. Give it a hearty mix.
  5. Gently place the fish steaks in the bowl, sprinkle in the salt, give it another loving mix. Keep aside for 10-15 minutes.
  6. Arrange the bottlegourd leaves as shown in the picture, place one hilsa steak on the leaves, top with a little marinade.
  7. Wrap from all four sides to make a parcel, secure with twine. Repeat for each of the remaining fish steaks.
  8. Steam the bottlegourd wrapped ilish in a steamer for 15 odd minutes.
  9. Serve hot.